This desert was prepared during festive season of Diwali and my daughter was inspiration to prepare this dish. Believe me it turned out to be one my favourite desert dish. You should surely try this at home.
175ml of Milk – 200 ml.
Double cooking cream – 600 ml.
Sugar – 100 gms.
Vanilla Pod – 1 – scraped and de-seeded.
Gelatine powder – 3/4th tbs. Take a bowl having cold water. Sprikle Gelatine powder on water. Leave it for 30 minutes to One hour until the Gelatine swells and become a paste like consistency.
White Chocolate- 150 gms – Finely chopped and get ready made white chocalate small pieces.
Raspberries – 500 gms.
Icing Sugar – 150 gms.
Mixed Berries – 100 gms.
Brown Suger – 50 gms.
Butter – 20 gms.
Take a Pan and heat it up. Reduce to heat to minimum. Add milk, cream, sugar and vanilla pod, stirring continuously so the sugar does not stick to the bottom of the pan. Very slowly heat up and continuously stir. Do not let the mixture boil.
Add the Gelatine paste into this pan and Whisk until the gelatine has dissolved.
Gradually add the white chocolate a little bit at a time until it has all melted into the milk and cream mix. Whisk to bring everything together and pass through a fine sieve to remove the vanilla pod.
Allow the mixture to cool until luke warm, then whisk again and pour into your Silicon moulds.
Place in the fridge and leave to set for a minimum of 4 hours.
Take another pan and heat it up on medium heat. Add butter and let it melt. Add Brown sugar and keep stiring it until it becomes dark brown and caramalised crystals. Use this while serving Pannacotta.
Blitz the fresh raspberries with the icing sugar and taste for sweetness – add a little more icing sugar if desired. Pass through a strainer to remove the seeds and set aside.
To plate, dip your moulds into hot water to loosen the sides. Turn the panna cotta out onto plates, sprinkle the berries around the panna cotta and spoon over the raspberry sauce. Place some caramalised brown sugar on sides.